This fun and tasty green mac and cheese recipe will be a hit with the whole family!
It's delicious enough that adults will love it, and if you call it Monster Mac, you can talk the kids into eating it, too. They'll love it after the first bite!
The sauce saves well in the refrigerator and makes enough for two batches of pasta if you like a less saucy mac and cheese.
This tasty spinach and cauliflower cheese sauce is a great way to sneak veggies into a pasta dish; even the pickiest eaters will love it.
It's easy to make, requires only a few ingredients, and tastes like traditional mac and cheese-but even better!
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What Makes Green Mac And Cheese Green?
The green color in this mac and cheese comes from making a green sauce with fresh spinach. No food coloring necessary.
You can use any other type of greens you prefer, but spinach is relatively neutral so you can't taste it.
We'll add cooked cauliflower, baby spinach, milk and cheese to a blender or food processor to make the perfect green, cheesy and creamy sauce.
Ingredients
Here's what you'll need to make this healthy mac and cheese!
- Cauliflower - You can use fresh or frozen cauliflower. We'll cook it first so the flavor isn't strong. It adds to the creamy texture of the sauce while sneaking in an extra veggie.
- Baby Spinach - Spinach has the most neutral taste of leafy greens, but you can use any greens of your choice.
- Milk - Use whatever type of milk you have on hand (whole milk, skim milk, or oat milk).
- Shredded white cheddar cheese - You can use yellow cheddar, but it may alter the color a bit. Any type of melty white cheese you prefer will work.
- Pasta - I prefer small shells or traditional macaroni, but any small shape of your choice will work.
- Kosher salt and ground black pepper - This recipe gets its flavor from the cheese, but salt and pepper will enhance the flavor.
See the recipe card for quantities.
Instructions
Cut the cauliflower into large pieces and place in a large pot with enough water to cover the cauliflower.
Cover and bring to a boil over high heat. Reduce the heat and simmer for 5 to 8 minutes or until the cauliflower is fork-tender.
Meanwhile, cook the pasta according to package directions. Before straining, retain a cup of pasta water in case the sauce is too thick.
Add the cooked cauliflower, baby spinach, milk, cheese, salt, and optional pepper to a blender or food processor.
Blend for 1 to 2 minutes until the sauce is creamy and smooth. Add ¼ cup of pasta water at a time to loosen the sauce if it is too thick.
Combine either the full amount of sauce with the pasta if you want a saucy pasta or half the sauce with the pasta (put the remaining sauce in the fridge or freezer) if you want a boxed mac and cheese like consistency.
Top with additional salt or pepper if desired.
Substitutions & Variations
Here are some optional variations on this recipe.
- Greens - You can use any greens of your choice in this recipe instead of baby spinach.
- Cheese - Feel free to use other types of cheeses in addition to cheddar or in place of cheddar like gruyere, gouda, or Monterey jack.
- Toppings - If you'd like to make this recipe a little fancier feel free to add chopped fresh herbs of your choice like parsley, sage, thyme leaves or oregano.
- Spicy - If you like a spicy mac and cheese, add your favorite green chiles, red pepper flakes or a bit of chili oil.
- Bake it - If you want to make a baked mac and cheese dish, cook the pasta to al dente then add to a large casserole pan or baking dish. Bake at 350 degrees F for about 15 - 20 minutes.
Tips for Making this Recipe
Cooking Tips - Save a bit of the water you cook the pasta in to loosen the sauce if necessary. It can get a bit thick!
Diet/Allergy Alternatives - If you'd like to make this plant-based, just swap the cheese for vegan cheese and use plant-based milk like oat or soy.
Storage
You can save the pasta and sauce for up to 5 days in the refrigerator when stored in an airtight container.
I don't recommend freezing pasta, but the sauce can be frozen for up to 6 months when stored in a freezer-safe container or Ziploc bag.
What to Serve with Green Mac and Cheese
Try pairing this healthy mac and cheese with a light and simple protein for a filling dinner. Here are some that pair well with this recipe:
- Baked Mahi Mahi - This delicious fish comes together in about 20 minutes! Mahi Mahi has a wonderful mild flavor with a bit of sweetness and a nice, firm texture.
- Grilled Halibut - This halibut is perfectly grilled with a lovely citrus butter flavor that's hard to resist. If you love white fish recipes, you'll love this grilled halibut.
- Easy Blackened Shrimp - This is the best blackened shrimp recipe! It's full of bold flavors and so simple to make.
More Delicious Easy Pasta Dishes
Looking for more easy, healthy dinner options? Here are some favorites!
- Zucchini Spaghetti with Marinara - This zucchini spaghetti made with zoodles and a delicious homemade marinara sauce is a bright, fresh meal that's easy to make.
- Roasted Veggie Pasta with Feta - This creamy veggie pasta recipe is made with roasted vegetables, feta, baby arugula, and chunky pasta. Roasting the vegetables and the feta adds an incredible depth of flavor that's hard to beat.
- Springtime Ramp Pasta - This green pasta dish has just the right amount of garlicky-oniony flavor paired with mellow pasta and parmesan for a flavorful springtime dinner.
- One Pot Ground Turkey Pasta - The savory meat sauce and cheesy pasta dish is simple to make and comes together in less than 40 minutes, much of which is hands-off time.
If you try this healthy green mac and cheese recipe, let us know! Connect with us on Instagram, share your photos, or leave us a rating.
Green Mac and Cheese
Ingredients
- 1 head of cauliflower or 4 cups frozen cauliflower
- 1 pound pasta small shape of your choice
- 2 cups baby spinach
- 1 cup milk whole milk, skim milk, or oat milk
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cut the cauliflower into large pieces and place in a large pot with enough water to cover the cauliflower. Cover and bring to a boil over high heat. Reduce the heat and simmer for 5 to 8 minutes or until the cauliflower is fork tender.
- Meanwhile, cook the pasta according to package directions. Before straining, retain a cup of pasta water in case the sauce is too thick.
- Add the cooked cauliflower, baby spinach, milk, cheese, salt, and optional pepper to a blender or food processor. Blend for 1 to 2 minutes until the sauce is creamy and smooth. Add ¼ cup of pasta water at a time to loosen the sauce if it is too thick.
- Combine either the full amount of sauce with the pasta if you want a saucy pasta or half the sauce with the pasta (put the remaining sauce in the fridge or freezer) if you want a boxed mac and cheese like consistency.
- Top with additional salt or pepper if desired.
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